Yam Cake

My favorite morning snack each time I go to the market.  

A
170g fine rice flour
40g tapioca flour
500ml water
1 tsp salt
½ tsp ground white pepper
¼ tsp Chinese 5-spice powder
½ tsp chicken stock (powder)

B
300g yam, peeled and diced
50g dried shrimp, soaked and chopped coarsely
5 small shallots, sliced thinly
3 tbsp cooking oil
1 red chili, seeded and sliced
1 stalk spring onion or chervil, chopped


Add A in a large bowl and mix well to combine. Set aside.

Heat oil in a wok, saute shallots till golden brown, set aside.  Add in dried shrimps and stir fry till fragrant, set aside.

Dish out half of the mixture( shallots and shrimp) and keep aside for later garnishing. Add in yam and stir fry for about 1 min. 

In a wok, add all the fried ingredients and the  watery batter and cook mixture for 1-2 mins over low heat, stirring all the time, until the mixture turns to a thick paste.

Pour the paste into a greased cake tin. Smooth the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.

Remove the cake and allow it to cool thoroughly before cutting into slices.

Garnish with shrimp/shallot mixture, chopped spring onion and red chili on top. Serve with chili sauce.

Enjoy...jue

adapted from my kitchen